Milky Way DinerHawaiian Kine Slow Cooked Ribs
When we went to visit our friends Barry and Lisa a couple of weeks ago, Barry was making some great slow cooked baby back ribs. They were incredible, you know when they just fall right off the bone they are so tender.So Kalani's birthday was this weekend so I figure I would take the opportunity to make some slow cooked ribs of my own. Ofcourse I added a good Hawaiian kine sweet and salty flair.
3 lbs baby back ribs
5 tbsp soy sauce
1 tsp salt
pepper
1/3 cup brown sugar
1 1/2 cups pineapple chunks
1/3 cup ketchup
1/3 cup white balsamic vinegar
2 tsp fresh ground ginger
1 tbsp crushed garlic
1/2 tbsp Texas Pete or other hot sauce
4 green onion stalks (chopped)
Mix 3 tbsp soy sauce, salt and pepper. Place the ribs in Dutch oven or a baking dish covered in tin foil. Bush soy sauce over the ribs and bake at 350 for 25 minutes.
Mix remaining soy sauce, sugar, 1 cup of the pineapple chunks, ketchup, vinegar, ginger, garlic and hot sauce. Cover ribs with the marinade. Reduce the oven heat to 200. Cook for another 12 - 14 hours.
Top with remaining fresh pineapple and green onions.
posted by Kevin at 11:10 AM
5 Comments:
Wow, that looks good. Cook for 12-14 hours, wow that's bananas. I'm the worst cook, so I already know I'd ruin it, but it does look good.
Cheers.
Aloha,
Wow this recipe is great! I made a couple of changes tho. I used country style pork ribs, cut the bone out and extra fat off. I used only the meat. I also added 5 tablespoons of liquid smoke to the mixture. I also used crystallized ginger since I was out of the fresh stuff. I put "all" the ingredients in my crock pot and it cooked all night on the Low setting.
Wow the house smelled great and the pork turned out tender and tasty...Great Recipe!
Mahalo,
Dianna
This recipe sounds good..in theory..but when the heck do you start cooking...5 O'clock in the morning? I'd have to put them in the night before and reheat!
question...do you cook them 12-14 hopurs covered or uncovered? Not clear from the reipe...I don't want a pile of mushy braised ribs.
Covered
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